Rebalancing the plate requires those who develop menus to be familiar with producing delicious, balanced and varied plant-rich dishes. They need to be armed with the skills to use plant foods and understand the sustainability and business cases for why menus need to be rebalanced.
Comprehensive plant-based culinary training, such as that offered by the Forward Food programme, would equip chefs with knowledge of how to prepare delicious plant-based food and market options in a way that appeals to all diners, regardless of dietary preference. What many consider to be traditional British food is often meat and dairy heavy. Innovative training is needed for chefs to be familiar with the potential of plant ingredients so that they can confidently introduce balance into menus, transforming existing favourites and coming up with new ones, dipping into a wider cultural base.
Explore plant-rich dishes from a variety of global cuisines, such as Mediterranean, Middle Eastern, Asian and Latin American, to inspire new and exciting ways to utilise plant-based ingredients and diversify offerings. Chefs are uniquely placed to help translate dietary guidelines into flavourful, exciting dishes with mainstream appeal.
